Peanut Butter Truffle Cupcakes Food

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PEANUT BUTTER TRUFFLES



Peanut Butter Truffles image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 40 truffles

Number Of Ingredients 13

2 1/2 cups softened confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Possible truffle accompaniments:
Crushed chocolate wafer cookies
A variety of crushed nuts, such as peanuts or pistachios
Miniature chocolate chips
Colored sprinkles
Confectioners' sugar
Crushed candy-coated peanut butter candies
Desiccated coconut

Steps:

  • Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
  • Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

PEANUT BUTTER TRUFFLES



Peanut Butter Truffles image

These chocolate-covered Peanut Butter Truffles are a perfect party dessert that no one will be able to resist!

Provided by BHG Test Kitchen

Time 2h2m

Number Of Ingredients 9

2 cup sugar
1 5 ounce can evaporated milk
0.5 cup butter
2 cup tiny marshmallows
0.75 cup creamy peanut butter
0.5 teaspoon vanilla
12 ounce dark or bittersweet chocolate, chopped
2 teaspoon shortening
Finely chopped peanuts (optional)

Steps:

  • Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
  • Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
  • Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
  • In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

Nutrition Facts : Calories 121 kcal, Carbohydrate 15 g, Cholesterol 6 mg, Protein 1 g, SaturatedFat 3 g, Sodium 36 mg, Sugar 13 g, Fat 6 g, UnsaturatedFat 3 g

TRUFFLE FOOTBALL CUPCAKES



Truffle Football Cupcakes image

These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. -Kim Barker, Richmond, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

3 ounces white candy coating, coarsely chopped, divided
2/3 cup creamy peanut butter
1/2 cup confectioners' sugar
3 teaspoons vanilla extract
2/3 cup crushed granola cereal with oats and honey
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
2 cans (16 ounces each) vanilla frosting, divided
Green paste food coloring
36 cupcakes of your choice

Steps:

  • In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle. , Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes., Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.

Nutrition Facts :

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!

Provided by 93CAMILLA39

Categories     Desserts     Cakes     Cupcake Recipes

Time 22m

Yield 24

Number Of Ingredients 10

2 cups brown sugar
½ cup shortening
1 cup peanut butter
2 eggs
1 ½ cups milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
  • In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
  • Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g

PEANUT BUTTER COOKIE TRUFFLES



Peanut Butter Cookie Truffles image

Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 48

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Water, vegetable oil and egg called for on cookie mix package
4 oz cream cheese, softened
1/2 cup creamy peanut butter
2 cups semisweet chocolate chips
2 tablespoons shortening
1/4 cup finely chopped cocktail peanuts

Steps:

  • Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
  • In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
  • Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Truffle, Sodium 80 mg, Sugar 9 g, TransFat 0 g

PEANUT BUTTER TRUFFLE BROWNIES



Peanut Butter Truffle Brownies image

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 8

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/4 cup butter, softened
1/4 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon milk
1/2 cup semisweet chocolate chips
2 tablespoons butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread evenly over brownie base.
  • In small microwavable bowl, microwave Topping ingredients uncovered on High 15 to 30 seconds; stir until smooth; cool 10 minutes. Drop topping by spoonfuls over filling layer; spread evenly. Refrigerate about 30 minutes or until set. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 27 g, TransFat 0 g

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Chocolate Cupcakes and Peanut Butter Icing image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 to 15 cupcakes

Number Of Ingredients 20

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

PEANUT BUTTER BALLS (TRUFFLES)



Peanut Butter Balls (Truffles) image

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.

Provided by Sally

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
3 cups (360g) confectioners' sugar
three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped*
1 teaspoon vegetable oil
optional: sprinkles

Steps:

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
  • Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
  • Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  • Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
  • Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
  • Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

Make and share this Peanut Butter Cupcakes recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 28m

Yield 18 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter (creamy or chunky)
1/4 cup vegetable shortening
3/4 cup sugar
2 large eggs
3/4 teaspoon vanilla extract
1 cup milk
1 (4 ounce) semisweet chocolate or 1 (4 ounce) milk chocolate, cut into 18 pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Line eighteen 2 1/2-inch muffin cups with paper baking liners.
  • In bowl, combine flour, baking powder and salt.
  • In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined.
  • Add sugar and beat until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
  • Divide batter evenly among cups.
  • Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes.
  • Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute.
  • With small metal spatula, spread chocolate over tops of cupcakes.
  • Remove from pans and cool on wire racks.

PEANUT BUTTER TRUFFLES



Peanut Butter Truffles image

Once you master ganache (see our handy 101 here), making these melt-in-your-mouth confections is a breeze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 28

Number Of Ingredients 3

Ganache
1 cup smooth peanut butter
Unsweetened Dutch-process cocoa powder

Steps:

  • Immediately after making the ganache, add it little by little to peanut butter, whisking constantly, until smooth. Refrigerate in a 5-by-8 1/2-inch glass loaf pan, covered, until firm, 4 hours to overnight.
  • Scoop with a 1 1/4-inch ice cream scoop, and roll into smooth balls with your palms. (If mixture softens, refrigerate until firm.) Roll each in cocoa, tapping gently to remove excess. Refrigerate in mini baking cups for 30 minutes (or up to 4 days).

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!

Provided by Sally

Categories     Dessert

Time 3h30m

Number Of Ingredients 19

1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) canola or vegetable oil*
1/2 cup (125g) creamy peanut butter*
1 cup (200g) packed light or dark brown sugar
1 large egg, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature*
1/3 cup (40g) very finely crushed or chopped peanuts*
1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt
optional for garnish: mini Reese's Peanut Butter Cups or chopped peanuts

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
  • Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  • Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
  • Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
  • Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
  • Cover and store leftovers in the refrigerator for up to 5 days.

PEANUT BUTTER TRUFFLE CUPCAKES



Peanut Butter Truffle Cupcakes image

Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 18

6 ounces white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
BATTER:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
FROSTING:
3 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Steps:

  • For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.

PEANUT BUTTER TRUFFLE CUPCAKES



Peanut Butter Truffle Cupcakes image

Make and share this Peanut Butter Truffle Cupcakes recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 55m

Yield 1 dozen

Number Of Ingredients 16

6 ounces squares white baking chocolate, coarsely chopped
1/4 cup creamy peanut butter
2 tablespoons baking cocoa
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup strong brewed coffee
3 ounces squares semisweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons creamy peanut butter

Steps:

  • For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
  • Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
  • Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
  • Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
  • Add to creamed mixture alternately with buttermilk and coffee.
  • Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.
  • Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.
  • Frost cupcakes. Store in refrigerator.

Nutrition Facts : Calories 4351.1, Fat 297.1, SaturatedFat 157.8, Cholesterol 765.2, Sodium 3029.6, Carbohydrate 410.8, Fiber 41.9, Sugar 269.4, Protein 89

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  • Using an electric mixer, beat peanut butter, butter and vanilla together on medium speed until combined and smooth. Add remaining ingredients and beat on low speed until incorporated. Then beat on medium-high speed for an additional minute until smooth and fluffy.


CHOCOLATE PEANUT BUTTER TRUFFLE CUPCAKES - GRUMPY'S HONEYBUNCH
Place about 2 tablespoons batter in bottom of cupcake liner. Place peanut butter truffle in center of batter and top with more cupcake batter until cupcake well is about ⅔ full. Bake at 350 for 25-30 minutes or until cupcake bounces back when touched slightly. Remove from oven and cool until ready to frost. While cupcakes are baking, prepare ...
From grumpyshoneybunch.com
Reviews 8
Category Desserts
Cuisine American
Total Time 50 mins


PEANUT BUTTER TRUFFLE SPOONS | VERY BEST BAKING
Line baking sheet with wax or parchment paper. Place morsels in medium heatproof bowl. Step 2. Heat cream in small, heavy-duty saucepan until simmering, then immediately pour over morsels. Let sit 5 minutes, then stir until the cream is incorporated and the truffle filling is smooth. Step 3. Freeze truffle filling for 25 to 30 minutes or until ...
From verybestbaking.com
Servings 24
Category Desserts


CHOCOLATE PEANUT BUTTER CAKE TRUFFLES - THE GOLD LINING GIRL
The idea for these chocolate peanut butter cake truffles – an idea that I only wish I’d thought of sooner in life – came to me when I was making these Fluffernutter Cupcakes. To fill the cupcakes with marshmallow, I needed to scoop out a ball of cake in the center of the top of the cupcake. I had so many pieces of cake leftover, and I didn’t know what to do with them.
From thegoldlininggirl.com
Estimated Reading Time 3 mins


PEANUT BUTTER TRUFFLE BROWNIES — JENNY NICOLE
Stir just until all the chocolate and butter is melted, and remove from heat. Remove brownies from fridge and spread ganache over the top. Return to fridge and chill until set. Nutella Version: For the Peanut Butter Truffle replace the peanut butter with Nutella and add 1 1/4 cups powdered sugar with 3/4 cup flour, instead of 2 cups powdered ...
From jennyblogs.com
Estimated Reading Time 3 mins


PEANUT BUTTER RECIPES - MARTHA STEWART
Pack protein into your breakfast with these out-of-this-world pancakes that feature an exciting surprise in the middle: a peanut butter filling. A mixture of brown sugar and peanut butter is formed into discs, placed on top of the pancake batter, then topped with more batter as they cook on a griddle. 12 of 25.
From marthastewart.com
Estimated Reading Time 7 mins


PEANUT BUTTER TRUFFLES - THE HOUSE OF ELYN RYN
Home Recipes Desserts Peanut Butter Truffles. Peanut Butter Truffles. by elyn_ryn April 6, 2019. These truffles are an updated version of a vintage peanut butter candy recipe. Filled with crunchy peanut butter, this candy also has pecans and coconut. And if you don’t like all the crunch, use smooth peanut butter and leave out the pecans and coconut. I …
From thehouseofelynryn.com
5/5 (2)
Servings 20
Cuisine American
Category Dessert, Snack


PEANUT BUTTER TRUFFLE CUPCAKES RECIPE: HOW TO MAKE IT
For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside.
From preprod.tasteofhome.com
Servings 12
Total Time 55 mins
Category Desserts
Calories 277 per serving


CRISPY PEANUT BUTTER TRUFFLES - LORD BYRON'S KITCHEN
Working with chilled Crispy Peanut Butter Truffles, which I keep refrigerated until the chocolate is ready, I insert a toothpick about 1/3rd of an inch into the truffle. Dunk the truffle into the bowl of chocolate and gently move the toothpick in a circular motion so that the entire truffle is enrobed. Carefully lift the truffle out of the chocolate and slightly tap the toothpick on …
From lordbyronskitchen.com
5/5 (1)
Total Time 3 hrs
Category Dessert
Calories 163 per serving


PEANUT BUTTER TRUFFLES - SIMPLY STACIE
Place the cream cheese, peanut butter and confectioners’ sugar in a small bowl and mix together until combined. Stir in the crumbled shortbread and then mix in the melted white chocolate. Cover the bowl with plastic wrap and place in the fridge for an hour to chill. After an hour, take the mixture out of the fridge.
From simplystacie.net
5/5 (1)
Total Time 2 hrs
Category Desserts
Calories 142 per serving


CHOCOLATE PEANUT BUTTER TRUFFLE CUPCAKES
10 Apple Recipes That Put a “Ding in the Universe” 10 Crucial Summer Aprons. 10 Unique Fudge Recipes. 15 Impressive Portal-inspired Cakes. 20 Crazy Cheesecakes. 22 Food Cufflinks You’ll Probably Never Wear. 36 Crazy Hot Dogs. A Picture Tour of Domino’s Pizza HQ. Denny’s “Tour of America” Menu. Denny’s New Menu — Let’s Get Cheesy. Every Hooters …
From wp.foodbeast.com


PEANUT BUTTER TRUFFLE CUPCAKES | RECIPE IN 2021 | FILLED ...
Aug 7, 2021 - Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com


PEANUT BUTTER TRUFFLE CUPCAKES RECIPES
2015-12-13 · Truffle Football Cupcakes Posted in : Recipes on December 13, 2015 by : Beckie Tags: cakes. 3 ounces white candy coating, coarsely chopped, divided 2/3 cup creamy peanut butter 1/2 cup confectioners’ sugar 3 teaspoons vanilla extract 2/3 cup crushed granola cereal with oats and honey 6 ounces semisweet chocolate, chopped 2 tablespoons shortening 2 …
From tfrecipes.com


PEANUT BUTTER TRUFFLE CUPCAKES RECIPE
Crecipe.com deliver fine selection of quality Peanut butter truffle cupcakes recipes equipped with ratings, reviews and mixing tips. Get one of our Peanut butter truffle cupcakes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Peanut Butter Truffle Cupcakes Tasteofhome.com From Bloomington, Indiana, Marlene Schollenberger …
From crecipe.com


PEANUT BUTTER TRUFFLE CUPCAKES - BLOGGER
The peanut butter truffle recipe I used was found here. I omitted the crushed peanuts for the truffles baked in the center of the cupcakes. The mixture requires time to chill before rolling into truffles, so make ahead or these can easily be made further ahead and stored so all steps don't have to be done in the same day. Next I prepared chocolate cupcakes. The …
From tastysweetcupcakes.blogspot.com


PEANUT BUTTER TRUFFLE CUPCAKES BEST RECIPES
Peanut Butter Truffle Cupcakes Best Recipes PEANUT BUTTER TRUFFLES. 2022-03-19. Provided by Food Network Kitchen. Categories dessert. Time 40m. Yield about 40 truffles. Number Of Ingredients 13. Ingredients: 2 1/2 cups softened confectioners' sugar; 1 cup smooth peanut butter; 5 tablespoons unsalted butter, melted ; 1/2 teaspoon vanilla extract; 1/4 …
From wiki-recipes.info


PEANUT BUTTER TRUFFLE CUPCAKES RECIPE: HOW TO MAKE IT ...
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
From stage.tasteofhome.com


PEANUT BUTTER TRUFFLE CUPCAKES | RECIPE | MOIST CHOCOLATE ...
Feb 9, 2012 - Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


PEANUT BUTTER RECIPES - BBC GOOD FOOD
31 Recipes. Whether you prefer smooth or crunchy, use a jar of peanut butter in sweet and savoury dishes, from cakes, puddings and brownies to Asian-style salads. Advertisement. Showing items 1 to 24 of 31.
From bbcgoodfood.com


CHOCOLATE PEANUT BUTTER TRUFFLE CUPCAKES
Food News Chocolate Peanut Butter Truffle Cupcakes. Becky McKay Aug 28, 2011. One thing people love almost as much as bacon is peanut butter. This was news to me, as, growing up, I was never a ...
From foodbeast.com


32 REESE’S PEANUT BUTTER CUPCAKES IDEAS | PEANUT BUTTER ...
Nov 7, 2020 - Explore sandra trafalski's board "Reese’s Peanut butter cupcakes" on Pinterest. See more ideas about peanut butter cupcakes, …
From pinterest.ca


PEANUT BUTTER TRUFFLE CUPCAKES | PEANUT BUTTER TRUFFLES ...
May 22, 2016 - Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
From pinterest.com


TRUFFLE CHOCOLATE CUPCAKES RECIPES
For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 ...
From tfrecipes.com


PEANUT BUTTER TRUFFLE CUPCAKES RECIPE - FOOD.COM | RECIPE ...
Apr 21, 2018 - With the popularity of cupcakes, these are sure to be a hit w/a surprise inside.
From pinterest.nz


PEANUT BUTTER TRUFFLES - FOOD NETWORK
Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet. Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes.
From foodnetwork.co.uk


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